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  • Writer's pictureEmily Yeo

Creamy Sun Dried Tomato Alfredo Pasta w/ Chickpea Meatballs

Everyone loves a good carb coma once in a while, especially with creamy pastas! But, even vegan ones can be loaded with so much fat and crap they’re just not healthy. Well, not this bad boy! So, go ahead and put on your favourite sweat pants. It is time to indulge! I read a lot of plant-based blogs and the one thing that I read over and over again is how difficult so many bloggers found it to give up cheese when they became vegan. To be honest, I haven’t really struggled with it too much; I mean, I don’t wake up in the middle of the night wanting to gnaw of a block of cheese or anything. There is so many amazing vegan alternatives to dairy, which are way healthier btw, that I don’t see how anyone could miss cheese. This creamy sun dried tomato alfredo pasta recipe is a good example. While alfredo or carbonara sauces are usually made with tons of cheese, there is more than one way to make an equally satisfying and delicious plant-based creamy pasta sauce.

This pasta is one of those one-stop shop kinda dinners. A super simple and creamy sauce comes together in 10 minutes – which is the same amount of time you need to cook up some spaghetti. Combine everything together and eat – it is really that simple. We’re talking next-level pasta here, friends. I have been chomping at the bit to get this sauce recipe on the interweb. A) Because it is my new favourite sauce ever. And B) Because I know you guys are going to love it. This is just one girl’s humble opinion, but I’m quite sure that sun-dried tomatoes are one of the absolute best flavours in existence. The tangy, savory flavor is like someone took the essence of summer and made it into a concentrate. Tastebud party!

This is comfort food at it’s best: spaghetti tossed in a creamy sun dried tomato sauce with chickpea-based meatballs on top. So delicious my meat-eating friend recommended that I ‘test’ the recipe again asap. I made this last week. we loved it and I will be making it again this week. Nothing wrong with pasta 2 weeks in a row? Right? Seriously, it was so good, I could eat it straight outa the blender, but that would give me a stomach ache. Really rich and tangy indeed!! Can’t say I blame him for wanting more. There is something so satisfying about twirling freshly cooked spaghetti around your fork and shovelling those slippery noodles into your mouth. And when those noodles are tossed in a ultra creamy, luscious sauce it’s 100% better.

Homemade vegan meatballs made with chickpeas are insanely flavourful – even meat-eaters will love them! And what do they taste like? Little bites of Italian food heaven. They are savoury, flavourful, tender on the inside, crispy on the outside, satisfying and surprisingly healthy. Think Italian vegan “meatball,” but only more tender and somehow more delicious.

This alfredo sauce is me paying tribute to those magical tomato flavour bombs and turning them into something you can use to drown pasta (or drink straight from the blender, whatever – it is your prerogative and I’m not here to judge). I love sun dried tomatoes! They provide the perfect amount of “tang” to tickle the tastebuds and have a very “meaty” texture. And, just where does all that creamy goodness come from without using dairy? You don’t need to use dairy to get the rich creamy texture you desire in a good pasta dish. Plant-based milk works just fine as you will soon taste and see. And, it will keep you off the cholesterol medication. You are welcome.

I like to serve my pasta underneath a big handful of baby spinach or rocket. You could also stir the greens through the pasta at the end if you would prefer that. You can really choose any vegetable you like though. I think mushrooms would work great too, just add them when sautéing the onion!


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